The Loma Prietan

Black-Eyed Pea and Green Pea Salad

by Kay Bushnell

Cook the black-eyed peas and rice ahead.

Black-eyed peas: If using dried black-eyed peas, in a large pot cover 1 cup dried black-eyed peas with water. If not soaking peas first, simmer them for about 3/4 to 1 hour until tender. If pre-soaking for four hours, simmer them for about 30 minutes. If using frozen black-eyed peas, cook them according to directions on the package. If using canned black-eyed peas, drain them, place them in a strainer, and rinse them with fresh water.

Rice: In a medium saucepan bring 1-3/4 to 2 cups water to a boil. Add 1 cup long grain brown rice and cover. Return to a boil, turn down the heat, and simmer the rice for about 35-40 minutes, until all water is absorbed. Keep the lid on the pan, remove pan from heat, and allow rice to cool.